Open StageWhat's on the industry's mind? Who can provide me with new ideas and inspiration? Where can I exchange ideas with colleagues on the most important issues?
Deep Dive AreaThe Deep Dive Area is all about diving deep into the challenges of hotel and catering. More than just scratching the surface.
Pink CubeThe trend researcher Karin Tischer from the research and development institute food & more in Kaarst, who is in demand throughout Europe, will present groundbreaking concepts and impressions from the international out-of-home market.
Back StageMaster craftsmen and young talents from the Hamburg Confectioners' Guild show how creative and demanding their craft is. Special techniques relating to the processing of sugar, chocolate, marzipan and the like will be presented live on the Back Stage.
What The Food! - by foodlabWelcome to the New Kids Stage! In the immediate vicinity of the Newcomers Area, this is where the newcomers, greenhorns and rookies have their say, provide impetus and give the startup scene and innovations a face. On stage, the hottest topics and trends in the food sector will be discussed.
NO BULLSHIT AREA by freakstotableIn the NO BULLSHIT AREA by freakstotable, movers and shakers, visionaries and industry experts come together to talk about the future of the catering and food industry - openly, directly and practically.
